cauliflower and leek soup with parsley cream sauce

Name: Cauliflower and Leek Soup with Parsley Cream Sauce
Prep time: 10 min
Cook time: 15 min
Yield: 2
Cuisine: American
Ingredients: ## SOUP; 1 tablespoon(s) olive oil; 1 cup(s) leeks pale green and white parts only chopped; 4 clove(s) garlic minced; 3 cup(s) vegetable broth; 1/2 cup(s) heavy cream; 1 large head cauliflower trimmed and broken into florets; salt and white pepper to taste; ## PARSLEY CREAM SAUCE; 3 tablespoon(s) heavy cream; 2 tablespoon(s) creme fraiche; 1/2 cup(s) fresh parsley chopped

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barbara lentz

beulah, MI

Updated on Jun 21, 2022

amazing soup

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield 2-4 serving(s)

Ingredients

SOUP
1 tablespoon olive oil
1 cup leeks pale green and white parts only chopped
4 cloves garlic minced
3 cups vegetable broth
1/2 cup heavy cream
1 large head cauliflower trimmed and broken into florets
salt and white pepper to taste
PARSLEY CREAM SAUCE
3 tablespoons heavy cream
2 tablespoons creme fraiche
1/2 cup fresh parsley chopped

How To Make cauliflower and leek soup with parsley cream sauce

Step 1

Make the sauce. In a small food processor place the ingredients for the sauce and blend until well mixed. Season with salt and white pepper. Set aside.

Step 2

For the soup In a food processor add the leeks, garlic and cauliflower. Process until finely chopped.
Step 3

Add the vegetable broth to a pot and add the cauliflower leek mixture. Brineg to a boil and reduce to a simmer and cook until the cauliflower is softened. about 10 minutes.
Step 4

In a food processor process the soup again until frothy. Stir in the cream. Season with salt and white pepper. Serve with a swirl of parsley sauce.
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